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Shabu Lab

IF Integrated Field

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Restaurant
6.71
7.00
6.50
5.00
6.3
Leni Popovici
Leni Popovici Founding Director and Partner at KAP Studios
Modern, clean and industrially-driv...
5
6
5
3
4.75
Anne-Rachel Schiffmann
Anne-Rachel Schiffmann Director of Interior Architecture at Snøhetta
Utilitarian design aesthetic nicely...
7
7
8
5
6.75
Stefan Weil
Stefan Weil CCO at Atelier Markgraph
Fresh in a best sense. The precious...
5
5
5
5
5
Veronica Givone
Veronica Givone Managing Director Hospitality at IA Interior Architects
6
7
7
5
6.25
Christiaan Fokkema
Christiaan Fokkema Partner at Hollandse Nieuwe
Highly consequent approach and clea...
7
8
6
4
6.25
Gudy Herder
Gudy Herder Trend Consultant at Eclectic Trends
I wonder if the bold and fun graphi...
7
8
6
9
7.5
Justine Fox
Justine Fox Cofounder | Colour Specialist at Calzada Fox
Highly contrasted accents add a sen...
7
8
6
5
6.5
Liam Doyle
Liam Doyle Principal at Jump Studios
A fresh take on dining. The design...
8
6
6
4
6
Sonia Tomic
Sonia Tomic Senior Associate, Head of Furniture & Materials at Universal Design Studio
Playful, stripped back, thoughtful...
8
8
8
5
7.25
Omar Abdelghafour
Omar Abdelghafour Founder Principal at Light Space Design
I wonder about comfort ....
8
7
8
6
7.25
Ruud Belmans
Ruud Belmans Creative Director at WeWantMore
I like the graphics a lot. They giv...
6
8
7
4
6.25
Tina Norden
Tina Norden Partner at Conran and Partners
Love the strong visual approach and...
8
6
8
5
6.75
Mengjie Liu
Mengjie Liu Cofounder at Sò Studio
6
7
5
5
5.75
Yifan Wu
Yifan Wu Cofounder at Sò Studio
6
7
6
5
6

Since the arrival of the food in Thailand, 'Shabu culture' hasn't stopped growing with countless shabu places including 'SHABU LAB'. Success of the first branch leads to second location which its design aims to create shabu dining experience to be actual scientific experiment. First element is ‘sufficient workspace’. We design shelving and cabinets for stowing restaurant staffs and diners’ belongings. Second is ‘efficiency’. We combine stock room, food preparation, expeditor station in one area to provide employees’ workflow. Thirdly, we focus on 'Cleanliness', a key of good laboratory and restaurant operation. To prevent unpleasant post-meal odor, the design includes overhead hoods for every operating stove. While graphic design adds playful and a bit chaotic element to interior space, disrupting laboratory-like space's rigidity and making it more fun and friendlier. Witty quotes and cute illustrations accentuate scientific mood and tone, from element charts and chemical formulas to renowned scientists' wise words. Façade is designed to coincide with project's functional demands with spaces provided for promotional and advertising vinyl banners and lighting system to illuminate structure at night. The design also intentionally parodies project's surrounding context.